CARROT DILL SOUP
A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
- Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
- Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 10.9 g, Cholesterol 2.4 mg, Fat 2.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 66.4 mg, Sugar 5.9 g
SUNNY'S QUICK CHILLED CARROT SOUP
Provided by Sunny Anderson
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the soup: In a powerful blender, add the carrots, 1 cup of the chicken stock, the creme fraiche, onions, lemon juice, maple syrup, ginger, paprika and nutmeg. Blend until smooth. If needed, add a bit more stock to loosen to the desired texture; this soup should be slightly thick. Taste and season with salt. Blend, taste again and season again if needed. Refrigerate.
- For the garnish: In a small dry pan over medium heat, add the pecans, lemon zest and a few grinds of black pepper. Toss and toast until the pecans become fragrant and the lemon zest shines as well.
- Pour the chilled soup into bowls and serve topped with the garnish.
CHILLED CARROT SOUP
Provided by Michael Symon : Food Network
Categories appetizer
Time 4h50m
Yield 10 servings
Number Of Ingredients 12
Steps:
- In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
- Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
- Garnish with creme fraiche and cilantro and serve.
SIMPLE CARROT SOUP
This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.
Provided by Lee Crowell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
- Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
- Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
- Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 16.4 g, Cholesterol 10.2 mg, Fat 3.1 g, Fiber 4.3 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 391 mg, Sugar 7.3 g
CHILLY DILLY CARROT SOUP
This soup is made with a broth infused with fresh herbs and garnished with a flavorful yogurt. Please use only fresh herbs for the best flavor. From cookbook author Nancy Baggett.
Provided by threeovens
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make the soup, combine chicken broth, carrots, and potatoes in a large saucepan or Dutch oven, over medium high heat.
- Add whole, uncut herbs to pot and bring mixture to a boil; reduce heat to medium to medium low to simmer, uncovered, until carrots and potatoes are tender, 13 to 15 minutes; remove from heat and let cool slightly.
- Remove herbs and discard.
- Remove peels from potatoes, add butter, and puree soup with an immersion blender; or remove carrots, peeled potatoes, butter, and enough broth to a blender or food processor to puree.
- Season soup with salt and pepper to taste.
- Cover and refrigerate, at least 2 hours and up to 48 hours.
- Soup can be thinned with a little water when serving, if desired.
- To make the garnish, combine yogurt, chopped dill, and chopped chives in a small bowl; season with salt, if desired.
- Cover and refrigerate at least 2 hours and up to 48 hours.
- To serve, ladle soup into individual serving bowls and top with a couple of teaspoons of the herbed yogurt; partially swirl yogurt into soup.
- Garnish with a sprig of dill.
Nutrition Facts : Calories 92.5, Fat 3.6, SaturatedFat 2, Cholesterol 8.4, Sodium 442.9, Carbohydrate 10.9, Fiber 1.6, Sugar 4.6, Protein 4.1
MAPLE DILL CARROTS
This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor.
Provided by Laura Cotnoir
Categories Side Dish Vegetables Carrots
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 400.7 mg, Sugar 11.1 g
TOMATO CARROT SOUP
Good warm and cold, this bright tasting soup can be made ahead and frozen. Of course you can use fresh tomatoes instead of canned. In the absence of basil, parsley or chives would be an acceptable alternative. I use a stick blender to purée this soup in the pot.
Provided by fayz7912
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fry diced onion in oil until onion is oft and begins to brown.
- Add carrots, peeled and diced, and curry powder. Cover and cook until carrots are tender.
- Add chopped tomatoes and chicken broth. Bring to boil and simmer for 20 minutes. Add 2 tablespoons fresh chopped basil, chopped, and salt and pepper to taste. Simmer one minute.
- Puree soup, then stir in 4 more tablespoons chopped basil.
- Serve hot or cold.
Nutrition Facts : Calories 91.2, Fat 3.5, SaturatedFat 0.6, Sodium 478.9, Carbohydrate 11.5, Fiber 3.1, Sugar 6.4, Protein 4.6
LIGHTLY SPICED CARROT SOUP
A satisfying soup which is delicately spiced and works well as a rustic starter
Provided by Emma Lewis
Categories Lunch, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
- Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
Nutrition Facts : Calories 200 calories, Fat 13 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.45 milligram of sodium
CARROT SOUP WITH CHILLI CORIANDER PESTO
Warm up on a cold day with our carrot soup, spiked with ginger, garlic and curry powder. A dollop of chilli coriander pesto gives the soup an added kick
Provided by Esther Clark
Categories Lunch, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.
- Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.
- Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it's too thick, loosen with 1 tbsp water.
- Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.
Nutrition Facts : Calories 258 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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